Monday, October 15, 2018

Nut and Seed Bread

Nut and Seed Bread

Quantity : 16 servings
Brining : 2 h 
Preparation : 10 min 
Cooking : 1 h Standing : 1 h
Cooking Dish : loaf pan standard (30x11x7cm) ou (24x13x7cm)
160 calories/serving

1 cup sunflower seeds 140 g
1/2 cup flax seeds 90 g
2/3 cup hazelnuts, shelled 65 g
1 1/2 cup rolled oats 150 g
3 tbsp chia seeds 30 g
4 tbsp psyllium husks 18 g
1 tsp salt 4 g
1 tbsp maple syrup 15 mL
3 tbsp canola oil 45 mL
1 1/3 cup water 330 mL

Line a loaf pan with parchment paper. Set aside.
In a bowl, mix the sunflower, flax and chia seeds, hazelnuts, oats, psyllium and salt.
In a measuring cup, mix the water, maple syrup and oil. Pour into the dry ingredients and mix well for a few minutes until mixture thickens and there isn't any liquid left at the bottom of the bowl.
Transfer the mixture into the loaf pan. Press the mixture using the back of a spoon. This is crucial to ensure that the bread does not crumble when slicing. Let rest on the counter for 2 hours.
Preheat the oven to 175°C/350°F. Transfer the bread to the middle of the oven and bake for 20 min. Remove from the oven, unmold then put the bread back into the oven, directly on the oven rack. Bake for an additional 40 min, until golden-brown.
Let cool completely, then slice.

For easier slicing, leave the bread for a couple of hours in the fridge beforehand. It will be much easier to slice then. The bread keeps for a couple of days in the fridge and several months in the freezer. Slice before freezing.

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